Multiple Choice
A liaison is added to a sauce ________________________.
A) at the beginning of the cooking process
B) at the end of the cooking process
C) at any time during cooking
D) just before the sauce is reduced
Correct Answer:

Verified
Correct Answer:
Verified
Related Questions
Q60: Because of the danger of food poisoning,
Q61: Sauces that are to be frozen should
Q62: A brown roux is made the same
Q63: Which of the following statements is true?<br>A)
Q64: A standard mirepoix contains all of the
Q66: A thickening agent made of the same
Q67: Math (Metric)<br>For each of the math questions,
Q68: Liquid + thickening agent = _.<br>A) small
Q69: Which of the following is least likely
Q70: Chicken and fish bones must be blanched